Saturn ST-MC9184 pressure cooker multicooker (reviews)

Why take turns on both sides? You can immediately, cook normally. I just had a knuckle half in the beer, so I went out over it so that it was soaked on both sides with beer, but what's the point of turning it from side to side in water. You could just pour more beer and that's it, but in principle, and in the same amount, it would still be extinguished.

I cooked the same piece of meat in a slow cooker for 4 hours and nothing dried up, but it was very tasty, I turned it over twice so that it languished in the yushechka, though then there was not a cue ball, but the back, but also frozen.

Well, then a multicooker, it just languishes, slowly cooks, although for me 4 hours for a multi is also a lot, for me everything boils down in two hours, in four it would probably disintegrate into fibers, I have never cooked anything in a multicooker for so long. And in a pressure cooker, and even more quickly, under pressure, why extra time to squeeze juices from meat, in two hours it will cook perfectly on the stove, especially since this is pork, not beef.

Well, then a multicooker, it just languishes, slowly cooks, although for me 4 hours for a multi is also a lot, for me everything boils down in two hours, in four it would probably disintegrate into fibers, I have never cooked anything in a multicooker for so long. And in a pressure cooker, and even more quickly, under pressure, why extra time to squeeze juices from meat, in two hours it will cook perfectly on the stove, especially since this is pork, not beef.

So frozen in a tree. My multi power is small, When I put on simmering, it defrosts frozen meat for only an hour, and then cooks very slowly. In 4 hours, nothing disintegrated, but it was already on the way to this So I decided to reduce the cooking time by 2 times with the pressure cooker, but it was necessary, probably, in 3

Yes, you need to cut the time in a pressure cooker three to four times.
I cooked borscht from frozen meat on the bone in a cartoon, I always put frozen peppers and carrots in winter, too, it's more convenient for me to grate and cut a lot at once and into the freezer in packages, then quickly take a handful when needed, it saves time. I put everything at once, both the meat and all the vegetables, poured water and turned on the Stew for two hours. Everything was always perfectly boiled, the meat was soft, despite the fact that the stewing in that cartoon I have is very delicate, I just love it, it is so tender.

And I only made ribs in a slow cooker on the bone - also 2 hours and then I usually have it on heating, because I forget to turn it off, but I used to cook meat in large chunks for a long time and tediously It's time to wean

Yes, we need to change our culinary habits and learn new rules of cooking.
Can you spin this unsuccessful meat and make naval pasta out of it?

Today in Saturik I stewed cabbage for 8 minutes. If there was only fresh, then probably even less was needed, but I mixed sour with fresh, thought for 10 minutes. put, and then decided why it took so long to play and set 8 minutes

So how's the cabbage?
Here, you can cut the meat into cabbage, it will be delicious.

A question to the clue - is there a MV, which has the same cup as ours?
It is a multicooker (not a pressure cooker), with a yogurt mode and touch-sensitive cooking modes?
Py. sy. Less than the cost of an airplane

[Julia]

Julia, Why do you need this? Do you want two appliances with interchangeable bowls? Generally, multicooker bowls cannot be used in SCV.

Yes, I thought that these functions are not enough for me, and - yes! - bowls are interchangeable. It is a pity that it is impossible!

I read that pans from Panasonic are inserted into some pressure cookers, but I would not risk it, after all, pressure, you never know what. Even if they are the same in size, the sides are usually different in shape, unless you use such a pan for frying and baking.

It makes no sense

Why can't multicooker bowls be used in SLE? I use a bowl from Panasonic in Brand Pressure Cooker, what can happen to it?

[Irina]

Irina, I don't know why, but all manufacturers say that MV bowls cannot be used in SCV. Probably because these devices have a different principle of operation, high pressure creates a certain danger, and in order for the device to remain safe for its user, it must work in its standard configuration, as I understand it, and all our replacements are at our peril and risk.
Most likely, nothing will happen to the bowl, but the SCV itself may work incorrectly.

Well, okay, but what if it's the other way around - take a cup from dex 40, and use it in Saturn, and some other MB?

Is the Dex-40 a pressure cooker? Then you can go to Saturn, if it fits in size. But in my opinion the girls have already written here what is suitable. but about the multicooker I will not say, here you need to try how it gets into the cartoon, whether the lid is closed or not, whether there will be contact with the silicone seal.
We once bought my sister in MV Atlanta a bowl from SCV ARC, like we measured it - everything is the same, but it turned out that it doesn't fit into the cartoon, either the bottom is wider, or the "waist".

A bowl from dex 40 is ideal for Saturn, the quality of the bowl is better than that of the native one. One but - this is a pressure cooker, it does not have the function of yoghurt and sensor programs. Programs on dex are almost the same as ours, only the maximum time is 30 minutes. And I would like, if we already take the second pan, then with the functions missing from Saturn.

[Julia]

Julia, well, take a suitable slow cooker and do not worry about pans! Moreover, you have them so cheap, with us one cup can cost as much as your cartoon. Choose a suitable budget option, now there is a large selection of multicooker.

[Julia]

Julia, well, take a suitable slow cooker and do not worry about pans! Moreover, you have them so cheap, ours one bowl can cost as much as your cartoon. Choose a suitable budget option, now there is a large selection of multicooker.

Yes, most likely I will. Somewhere I heard that a bowl for some cartoons costs 50 UAH. (for comparison, Polina's saturnum is UAH 250, for a dex 200 UAH)
I'll think about it. But the priority is the functions and quality of MV. The bowl may not be useful.

I put out the cabbage today - I liked it! Soft, but not boiled, tasty. I cooked on Rice for 12 minutes.

I put out the cabbage today - I liked it! Soft, but not boiled, tasty. I cooked on Rice for 12 minutes.

It’s strange that it’s not boiled. I’ve put out sour in 8 minutes

[Aina]

Aina, but how did you do it, on what program, with or without water?
Mine, too, was extinguished, but not smeared, and even retained its shape.
🔗

You, apparently, have a larger cut. I chopped thinly, because for filling for dumplings. I cooked on the "poultry" for 8 minutes, released the pressure manually, and then for another 5-7 minutes, I evaporated the liquid from below, so that it was drier. Initially, it did not give liquid at all, the cabbage, although winter, still lets the juice, and a lot.

Well that's right, it turns out 8 minutes under pressure, plus additional frying time, that's the same 12 minutes, maybe even a little more. I also did not add liquid at all, just onions, carrots, peppers, cabbage and two to three tablespoons of satsibele. After cooking, I did not release the pressure and did not evaporate, I got very little broth, and it is so tasty, and the cabbage is juicy with it.

Well, if you just eat, then, of course, it tastes better with yushechka. And for the filling, I always evaporate as much as possible. This time, too, it seemed to evaporate everything, and when I sculpted the last dumplings and the filling was completely from the bottom, I still swam in the yushka, I had to strain and squeeze

And how do you cook dairy-free corn porridge? I cooked 1: 2 (cereal: water) it turned out very thick, I think you should take 1: 3 or 1: 2.5 and how long?

My today's stew and curd soufflé

Oh-oh, what a souffle! Can I have a recipe?

[Lyudochka]

Lyudochkawhat a treat! Still, Saturn bakes very well. And what about the stew?

Oh-oh, what a souffle! Can I have a recipe?

I join!
And in more detail how much did they bake and how did they take it out?
I already understood how they took it out
And in the photo with the stew is a native Saturnian saucepan, something does not look like mine

Thank you girls, curd souffle here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=199042.0... Baking for 40 minutes. on baked goods and 1 hour on heating (as in the recipe).
Stew - trite simple fried onions, carrots, sl. pepper, tomatoes + cabbage and stewed. Then I cut potatoes, onions into a saucepan, salted, seasonings and jellied fat + a little water for any program from 8 to 15 minutes. Then she added cabbage and hammer to this potato. pepper and lavrushka and also for any program, so that it all makes friends. I had cabbage cooked in a cartoon the night before. In the photo, the stew was already poured into an ordinary pan, and was cooked in a stainless steel one, which I bought from Polina.

Yogurt

[Lyudochka]

Yogurt
Lyudochka, and how did you do it, at Defrost?

Girls, how much do you mashed potatoes? and whether someone cooked in milk / cream and how long. I boiled it in water today, filled it in half, put rice for 12 minutes. the pressure was released manually, quickly. The potatoes turned out very good, boiled, it feels like you can cook even less

[Aina]

Aina, I didn't cook on mashed potatoes, I did stew with onions, carrots and sour cream. I don’t remember the time, somewhere on the previous pages I described it and we discussed that the longer we stew, the tastier.

[Aina]

Aina, I didn't cook on mashed potatoes, I did stew with onions, carrots and sour cream. I don’t remember the time, somewhere on the previous pages I described it and we discussed that the longer we stew, the tastier.

I also did stew already 2 times:
1) for 15 minutes without sour cream, but with frying and manual pressure release
2) for 20 minutes with sour cream and mushrooms, the volume was large, the pressure itself subsided - everything was extinguished
As far as I understand, if you let the pressure subside by itself, then the dish is still being cooked all this time, and 10 minutes

No, that was not the point. Stew, then it will be stewed in 10 - 15 minutes, and if you stew for a long time, you get a stewed taste.
Girls, I’ll ask you now, just don’t be offended, please. Why do you quote each time you reply to the message? As far as I know, this is justified when there is a large enough gap between your message and the one to which the answer is written, then a quote is made so that it is clear what it is about, and then it is customary to remove unnecessary from the quote, leave only that piece that is important ... And when messages go one after another, then it is already clear what is what, a quote is not needed at all, it is enough to contact the interlocutor by nickname or name. These are such loyal moderators that they do not pay attention, on other forums it would have been long ago.

No, that was not the point. Stew, then it will be stewed in 10 - 15 minutes, and if you stew for a long time, you get a stewed taste.

I understand that, you can't spoil the stew, but if you cook something else, stuffed cabbage, for example, so as not to be overcooked, the same rice, if you want loose

So we kind of talked about potatoes.

So we kind of talked about potatoes.

and I want to know everything about everything, and at once

So far, I am preparing everything using the scientific method. As a rule, I set the time that the manufacturer has defined by default. I can adjust a little if I want to get a more (or vice versa, less) boiled dish, or if the product itself takes more time, well, it's like on the stove - if, for example, the meat is tender, we cook or fry it less, and if old rubber beef - something longer, so here. I think that I will gradually get used to it, then I will remember by heart how long to cook which dish.

So far, I am preparing everything using a scientific poke method. As a rule, I set the time that the manufacturer has defined by default. I can adjust a little if I want to get a more (or vice versa, less) boiled dish, or if the product itself takes more time, well, it's like on the stove - if, for example, the meat is tender, we cook or fry it less, and if old rubber beef - something longer, so here. I think that I will gradually get used to it, then I will remember by heart how long to cook which dish.

I feel that I need to start a notebook, I do not remember anything, neither the time nor the proportion. I just began to stick to the multicooker "tricks", as I bought a pressure cooker - now there is a mess in my head

I rarely use my first cartoon now. When I bought it, I cooked in it all the time, invented something, tried different ways, and just mastered it and realized how I bought myself a second cartoon. Naturally, she began to actively master it, and the first, as it were, went on vacation, only making soups. At first, the second slow cooker was very unusual for me, everything was not the same as in the first one, and finally I got used to it too, got used to how I wanted to buy Saturn. It is clear that now I play with it more, I need to learn how to cook better in it, in the second cartoon now I only bake, fry and make yoghurts, and now there is nothing to do with the first one - soups and stews on Saturn.
So this is what I'm all about - I recently thought that I had already forgotten how in my first cartoon which program works. No, in general I remember, but all sorts of nuances there, how I specifically cooked in it, have already been forgotten. Now I am thinking hard - what could I cook in her so that she would not stand idle, probably put out something meat, she stews awesomely. Kashi also cooks well, I still remember that, but for now I have to try everything on Saturn. Yes, I’ll probably trust her too, it seems to me that she makes it tastier, albeit longer.

So you have Maroussia, an excellent MV, I have Lakuchina, which is similar, but the level is simpler (this is my second MV), I still cook meat only in it. I don't know why, but the beef in it is simply gorgeous.

I bought myself a second cartoon.

Luda, what are the first two? I want a cartoon !! (in pair with Saturn)
I had my eye on Polaris 0511. Porridge, pasta, yogurt - everything I need from multi. The rest is in your favorite Saturn.

[Galina]

Galina, yes, Maroussia is an excellent slow cooker, but I didn't get used to it right away. Now I fry, bake, boil pasta, cook yoghurts in it - it seems to me that she makes them better than Lara, although it is possible that I just at the time of buying Marusya learned how to make them, brought out the technology I needed. And how do you cook beef in it, please tell us (but it's probably better for us to go to Marusin Temko).
Julia, I had Laretti first, then I didn't really know about cartoons, just what kind of programs they have. I bought it because I liked the design and had baked goods, yogurt, and a ceramic bowl. Then it turned out that the baking was just problematic, and to a greater extent because of the bowl, but the bowl is just super for cooking and stewing. This is not the same bowl as in Marusya, but thick and heavy, the ceramic pot resembles, although the bowl from Marusya is also suitable, I bought it and cooked a lot in it, the pastries turned out better, but still not as much as I wanted. Therefore, a little later I began to look for a second cartoon, so that I bake well, I bought Marusya. Well, then you seduced me and Saturn.

Luda, what are the first two? I want a cartoon !! (in pair with Saturn)
I had my eye on Polaris 0511. Porridge, pasta, yogurt - everything I need from multi. The rest is in your favorite Saturn.

Why don't you cook porridge in a pressure cooker? Or are you talking about dairy?

I again set the bread to bake in Saturn. Something like this came to me at night - to bake rye bread. I didn't dare completely out of rye flour, I mixed (bread maker) in half with wheat and left it sour in Saturn, it seems to me that rye bread needs to be thoroughly sour, otherwise it doesn't taste like it, so it stood for 6-7 hours.I just let it stand, without heating, at room temperature, I went up to the lid, it's good that I immediately thought about it and wrapped the lid with food film, otherwise I would have to scrape it off. Before baking, I kneaded it and let it stand for 15 minutes on Defrost, now I'm waiting for the result.

I again set the bread to bake in Saturn.

Oh, Lyuda, what are you doing with us?

also a ceramic bowl.

Which bowl is better - ours or ceramic?

Why don't you cook porridge in a pressure cooker? Or are you talking about dairy?

I mean the multi-touch cooking program. The husband loves. so that the buckwheat crumbles, and the water is all evaporated. The CB porridge is a little messy, even if there is less liquid. I like it, but my husband not very much ("Tasty. But not that"). In principle, you can do without, but if you buy another pan, let it have functions that are not in Saturn. But if I had to choose one thing, it would definitely be Saturn!